Cooking with Turnips

5/30/2012

First, the greens are delicious. Clean them and use them like spinach.
The fruit of the turnip is little known these days but is worth giving a try. Turnips are a lot like potatoes in substance and many people just eat them mashed – there are a plethora of mashed turnip recipes online – but Glenn loves them peeled and fresh – try slicing them into your salad or stir fry.
Go ahead and try turnip salad (instead of potato salad – get it?) or turnip slaw. Just use your favorite potato salad or coleslaw recipe (or try the one below) and substitute turnips for potatoes or cabbage.
Or chunk them, dip them in your favorite seasoning and roast them or fry them like potatoes.

Turnip Slaw
3 c. shredded turnips
1 1/2 c. shredded carrots
1/2-3/4 c. slaw dressing, mayonnaise or salad dressing (AKA Miracle Whip)
1 tbsp. lemon juice (optional)
Your choice of herbs, salt & pepper to taste

Combine well. Cover and chill. Makes 6-8 servings.
Options: Add raisins, chopped green/red peppers, chopped onions, other vegetables of your choice.